I've had avocado cake before. It was good, but kind of weird because it did taste a little like avocado. i don't think it was in place of the oil. I'd probably still use some oil because she points out that avocado has a lot less fat than butter, so your baked goods are going to come out tasting a lot like baked goods that don't use fat. I'm not sure I really understand how it would replace eggs. It has the fat, but that's it. I don't think avocado would help with leavening or binding.

_________________I am not a troll. I am TELLING YOU THE ******GOD'S TRUTH****** AND YOU JUST DON'T WANT THE HEAR IT DO YOU?

Isa has a recipe for zucchini bread that uses avocado in the Forks Over Knives cookbook. I tested for her desserts chapter, and that zucchini bread was my favourite recipe in there. I guess it's a fat replacement, because there's no other oil. It's a great recipe and I would totally recommend it if you're looking for something tried and tested that uses avocado.